This may be a dumb question or it may not....but does it really mean 12 quart sauce pan? What average household has a 12 quart sauce pan. Would this be becuase it bubbles up so much like when I make Almond Roca? I really want to give this recipe a whirl...thinking about making homemade vanilla sugar and then add the little seeds...YUM!!

I altered the recipe and still had great results. After reading the recipe I realized the only flavor would be a "carmel" sort of flavor so I added ~1/4C of strawberry syrup (from a package of frozen strawberries with added sugar to make the syrup) and put a little less sugar. I added this syrup to the milk (I used heavy cream). I added very small pieces of chopped strawberry where the recipe called for food coloring. Strawberry n cream fudge came out great without the artificial coloring.

I altered the recipe and still had great results. After reading the recipe I realized the only flavor would be a "carmel" sort of flavor so I added ~1/4C of strawberry syrup (from a package of frozen strawberries with added sugar to make the syrup) and put a little less sugar. I added this syrup to the milk (I used heavy cream). I added very small pieces of chopped strawberry where the recipe called for food coloring. Strawberry n cream fudge came out great without the artificial coloring.

isseisagawa- I am not a baker. I saw this recipe and thought it looked easy. While making it, i read your comment, and it freak me out! I was thinking if people who CAN bake cant do this, then im screwed! But for some odd miracle, mine turned out! I used fat free milk and Darigold sweet cream butter. I also went by some of the times but stuck to what my thermometer said. Hope any of this helps!

I attempted to make this last night and failed miserably... I too had reservations about the pan size as well as the absence of chocolate but they are so cute that I decided to try. Everything went smoothly until I reached the stage where I was to "pour" (if you can call it that - more like push) the fudge into prepared pan. When the fudge became opaque I began to "pour" it into said pan and it just solidified right before my eyes. With further scrutiny, I noticed that it was powder like. Can anyone te

I attempted to make this last night and failed miserably. I too had reservations about the pan size as well as the absence of chocolate. Everything went smoothly until the point at which I was to pour the fudge into the oiled pan... The mixture became opaque so I attempted to "pour" (if you can even call it that - more like push) the fudge into said pan and suddenly it solidified (when I touched it with the spoon it turned into a powder)! Can anyone tell me what went wrong? Any info would be appreciated

1. It seems to me that a "12 quart" pan is an error too.
2. Is this a "vanilla" fudge?
3. What type of milk -- whole, 2% or 1/2% -- will work?
I hope someone frmo the MS staff can answer these. Thanks!

Thanks for the info.

Ms Sugarbaker...if you want to do a different flavour you should find a recipe specific to that flavour rather than adding ingredients to this recipe. Fudge is easy enough to make but does require accuracy in measurements and temperatures. However add ins like nuts, coconut or craisins wouldn't affect the texture of the recipe.

I can't believe that noone questioned the size of the sauce pan.
Surely you wouldn't need a pan that was more than 2 quarts!!
12 quarts equals 48 cups for goodness sakes. Obviously
they had a typo and meant 2 quarts. Also fudge is a type
of candy not the flavor though many of us like chocolate fudge
for one flavor.

It is obvious that a lot of those who made comments on this recipe have never made fudge of any kind. Just get out your recipe books and look up the candy section and find fudge and make it. I don't see why you couldn't make the hearts from any kind of fudge. I would not recommend putting anything but unsweetened chocolate in this one and personally would advise finding a recipe for chocolate fudge for best results. I have been making fudge since I was a child and am now in my 70's and learned from my mother who was known for her fudge and other candies. To the ones who remarked how sweet it is, that is fudge. I have never had one that is not very sweet. : )

I like the smiplicity of this recipe. If I want to make peanut butter fudge or chocolate fudge, does anyone know how much peanut butter I should add? Also, for chocolate fudge...what kind of chocolate and how much should I add. Thanks so much!

Actually, fudge is a type of candy and not a flavor. Fudge can be peanut-butter, vanilla, butterscotch, etc. We just usually hear most about chocolate fudge.

FUDGE? Where is th chocolate?

depending on the type of chocolate you choose you may need to adjust the amount of butter and sugar- if you use a 70% dark you are probably ok as it has little of both- but a milk chocolate or semi-sweet chocolate will contain more sugar and more cocoa butter, so you may need to decrease the amount of butter and or sugar in the recipe by a littel bit- a tablespoon or so for every 4-6 ounces of chocolate. good luck!

AShill, I would just add melted semi-sweet baking chocolate, say Ghirardelli to the milk mixture, when you're adding in the butter and sugar. You may want to check other fudge recipes though.

how can you make these chocolate fudge hearts?

how can you make these chocolate fudge hearts?

I'm not as excited about the recipe as I am the box! The papers and scalloped edge on the packaging is adorable!

I guess you have to measure butter using a spoon or a cup,1 stick is also equivalent to 1/2 cup of butter.hope that can make it easier for you to measure

Chimbis- Thank you- you saved my day! ,-)

113grm

Hi! Could everyone tell me, how gram (g) 1 stick of butter is? Thank you!

Hi! Could everyone tell me, how gram (g) 1 stick of butter is? Thank you!

You won't know if the recipe is gross or not if you don't try it. I thought I would hate a recipe for cookies because it has nuts in it and I don't like nuts but now it is one of my favorite cookies.

i agree with cambell cw lol

I think you should at least try the recipe before you decide that it's "gross".

I make a buttercrunch toffee that contains essentially 2 ingredients: butter and sugar. Not that much different from this fudge. It's my most requested food from my family and friends. They even hoard the toffee from each other. It's gotten so bad, I've renamed it "Crack".

well that's gotta be gross....just milk sugar and butter....yuck! They look cute though.

If I wanted to use a different fudge recipe, would the heart shapes still hold and look cute and presentable?

so if they wee two sweet do you think 3 cups of sugar will be enough?will it bw better onlywith 3 cups?

I made these last year and I have to say they were a huge disappointment. They were so sweet that they were inedible. And I like sweet!

I will try these for Valentine Day 2008 and also make heart shaped marshmallows, using the Snowflake Marshmallow recipe.

I think I will make it in next Valantine to my lovely husbend